Oatmeal Chocolate Chip Muffins
Published March 6, 2025
- Total Time
- 35 minutes, plus cooling
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼cups/120 grams quick-cooking or plain instant oats (see Tip)
- 1cup/133 grams all-purpose flour
- ⅔cup/160 grams packed dark brown sugar
- 1tablespoon baking powder
- ½teaspoon fine salt
- ¼teaspoon ground cardamom
- 1¼cups/300 grams whole milk
- 4tablespoons/57 grams unsalted butter, melted and cooled
- 2large eggs, room temperature
- ⅔cup/128 grams chocolate chips
Nutritional analysis per serving (12 servings)
243 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 5 grams protein; 196 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line 12 muffin cups with paper liners.
- Step 2
Whisk the oats, flour, brown sugar, baking powder, salt and cardamom in a large bowl. Whisk the milk, butter and eggs in a medium bowl. Pour the wet ingredients into the dry and stir gently until no traces of flour remain. Gently stir in the chocolate chips until evenly distributed.
- Step 3
Use the ⅓-cup measuring cup to scoop the batter into the muffin cups. They’ll be nearly full.
- Step 4
Bake until browned around the edges and a toothpick inserted in the center of one comes out clean, 20 to 23 minutes.
- Step 5
Cool in the muffin tin until room temperature. You can eat the muffins warm, but they’ll be a bit gummy before they cool. Muffins will keep at room temperature for up to 3 days and can be frozen for up to 3 months. Thaw completely before reheating in a toaster oven.
- Quick-cooking oats are slightly flatter and cut smaller than old-fashioned oats, and instant oats are even smaller and thinner. If you have only old-fashioned (rolled) oats, pulse them into tiny bits to replicate the lighter texture that quick-cooking oats deliver.
Private Notes
Comments
A little scary to make these with no comments at the time, but they came out well. I didn't have whole milk so used 1 cup oat and 1/4 cup heavy cream. I added cinnamon and used more cardamom than called for. Batter is very liquidy, but they cook well and stay moist even when cooking in tin. I have eaten five.
Very enjoyable! The large amount of oats in this recipe gives these muffins a satisfying bite. I was looking for a quick breakfast bake recipe and tried them this morning. They come together in less time than it takes for the oven to reach 400F. I shall be making them again.
Made this recipe today and they were pretty good. I did not have any cardamom, so subbed a bit of cinnamon, nutmeg and vanilla. The oats give a wholesome texture but I think some chopped nuts would have given a nice contrast. I liked the tip of using the 1/3 cup measure to scoop the batter - came out exact! They don’t rise a lot, so it’s okay that the tins are quite full. The batter is quite liquid, so don’t be alarmed about that!
I doubled the recipe and used cinnamon and vanilla instead of the cardamom. I soaked the quick oats in milk while assembling the other ingredients. I had no issue with the chocolate chips not staying in place. I cooked for 20 minutes (I live in Denver, so elevation can impact the cooking times.) These were so good that I'm currently making a second batch. No issues with dryness at all. I have the feeling that's due to making sure they didn't over cook.
I roughly chopped the chocolate chips (I also used up some white chocolate chips in the fridge). I think this helped them mix better and not sink to the bottom as much as other people mentioned. The muffins did stick to the wrapper, though. Overall good!
A really lovely breakfast treat that also kept us full until lunch (two muffins each and a small bowl of strawberries)! I made some small changes: I used whole wheat instead of AP flour. I didn’t want to wash my blender so simply soaked regular rolled oats in the milk in a big measuring cup as I assembled the rest of the ingredients. And slightly increased the milk to compensate. Great as-is but might top with a sprinkle of flax, almonds, walnuts, pepitas in the future!
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